Marshmallow Whipped Cream

This Marshmallow Whipped Cream is more than just whipped cream. It’s a dip, a pancake topping, a frosting, and something you hide in the back of the refrigerator so you can eat it with a spoon and not have to share.

Something BIG happened in Hawaii last week: I put my head under water 3 times!

Right now you’re thinking, okaaaaaay…isn’t that what one does at the beach? Me? No. At the beach (or pool) I normally park my bottom on a chaise lounge and read a book. In fact, I spent 7 hours one day doing just that while Mel and Jordan swam.

If you remember, I don’t like submerging my head under water. People think I’m weird, but I always end up with water in my ears and up my nose that gets infected. I even have trouble when I get my hair colored, so it’s a thing. On this trip I took one for the team and I snorkeled and surfed.

Both of those things? Involve getting water (and sand) everywhere, in case you were wondering.

I’m now paying the price for those experiences (hello, swimmer’s ear induced vertigo) but it was totally worth it.

The other thing I’m paying the price for? Overindulgence.

For me, sightseeing is not complete without trying all the food that a place has to offer. My list of must-eateries in Maui was long…and we worked our way through most of them. (Full list coming soon!)

One of my favorite places to eat was The Gazebo in the Napili Beach area. I’d heard wonderful things about their pancakes and fried rice, so that’s what I ordered, and I demolished them. You would have too, see how good they looked?

When you look at that photo, you’ll notice a huge gob of what looks like butter on top of the pancakes. You guys, it wasn’t butter. It’s The Gazebo’s “secret” pancake topping.

I tasted a bite and guess what it tasted like? Marshmallow Whipped Cream! OMG you guys, I just wanted a whole bowl of that for breakfast. The pancakes were awesome too (copycat coming next week) but the fluffy cream on top? OMG.

Obviously it was the first thing I made when I got home. And I’m serving it in a bowl, like it was supposed to be served.

This is a super simple recipe with only 3 ingredients: heavy whipping cream, marshmallow fluff, and vanilla extract. You simply beat the cream halfway to whipped cream (soft peaks) then add the fluff and whip until it’s a bit stiffer. The end result is a soft and fluffy marshmallow whipped cream!

This whipped cream is not as stiff as normal whipped cream, but it’s the perfect topping for pie, cake, ice cream, or pancakes. But I like to use it how I think it was originally intended: as a dip. For a spoon.

Or fruit, if you want to make it all healthy and stuff. But where’s the fun in that?

Dipping Oreos in marshmallow fluff whipped cream is so much better. Don’t you think?

Marshmallow Whipped Cream

Yield:2 cups

Total Time:5 minutes

This Marshmallow Whipped Cream is the perfect dip for fruit or cookies and it's the perfect topping for pancakes, cake, brownies, pie, and ice cream!

Ingredients:

1 cup heavy whipping cream, cold

1 jar (7 ounces) Marshmallow Fluff or Marshmallow Cream

1 teaspoon vanilla extract

Directions:

Beat cold heavy whipping cream on high speed using a stand mixer or hand mixer. Beat until soft peaks form (the whipped cream has thickened slightly but does not stand up on its own). Add the marshmallow cream/fluff and vanilla and continue whipping on high speed, scraping down the sides of the mixer as needed, until a loose whipped cream forms. The end result will be stiffer than soft peaks but not all the way to a hard peak.

Use as a dip for fruit or crackers or as a topping for pancakes, pie, brownies, ice cream, or cake.